Cavatelli and Broccoli

This cavatelli and broccoli dish features blanched florets sautéed in garlicky olive oil, then tossed with hot pasta, red pepper flakes, and Parmesan.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 317 Calories

Ingredients

• 2 tablespoons grated Parmesan cheese
• 3 cloves garlic, minced
• 3 heads fresh broccoli, cut into florets
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon salt, or more to taste
• 0.5 cup olive oil
• 1.5 pounds cavatelli pasta

Recipe Instructions

Step 1

Bring a large pot of water to a boil. Cook broccoli in boiling water for about 5 minutes. Use a slotted spoon to remove broccoli to a large bowl and set aside.

Step 2

Season boiling water in the same pot with salt. Cook cavatelli in boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.

Step 3

Heat olive oil in a large skillet over medium heat. Sauté garlic in hot oil until lightly golden, being careful not to burn it. Add broccoli; cook, stirring occasionally, until tender yet crisp to the bite, about 10 minutes.

Step 4

Add cooked cavatelli to the skillet; toss well with broccoli mixture until warmed through. Season with salt and hot pepper flakes. Serve with Parmesan cheese.